Recipe Source: Essence Of Emeril
1 teaspoon oil
1 pound large shrimp, shell-on, split down back and deveined
1 cup heavy cream
Juice of 2 lemons
2 tablespoons butter
2 tablespoons chopped parsley
Salt and pepper
Heat oil in a large sauté pan, add shrimp and toss and cook for 3 minutes. Add cream and lemon juice. Splash on as much Tabasco as you can handle.
Allow to reduce on high for 5 minutes; watch carefully, it could overflow. Add butter and parsley. Season with salt and pepper.
Serve it up.